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J Anim Sci Technol. 2018 Mar 29;60:6. doi: 10.1186/s40781-018-0163-y. eCollection 2018.

Physicochemical properties of M. longissimus dorsi of Korean native pigs.

Author information

1
Department of Animal Resources Science, Kongju National University, Yesan, Chungnam, 32439 Korea.

Abstract

Background:

The meat quality of Korean native pigs (KNP) and crossbred pigs (LYD; Landrace × Yorkshire × Duroc) was examined to generate data useful for selecting native pigs for improved pork production.

Methods:

Fifty Korean native pigs (KNP) and 50 crossbred pigs (LYD) were tested. Loin samples (M. longissimus dorsi) of the two breeds were analyzed to determine meat quality and sensory properties.

Result:

KNP had a higher moisture content than LYD (p < 0.05); however, it had significantly lower crude fat and ash content than that of LYD (p < 0.001). KNP had significantly higher shear force than LYD (p < 0.01). KNP also showed significantly higher cooking loss than LYD (p < 0.05). KNP had a lower L* value than LYD (p < 0.05); however, it had a markedly higher a* and b* value than LYD (p < 0.001). KNP showed significantly higher linoleic acid, linolenic acid, and arachidonic acid content than LYD (p < 0.05). Although KNP had significantly better flavor and overall palatability than LYD, it was less tender than LYD (p < 0.01).

Conclusion:

KNP had a markedly higher a* value than LYD. KNP had significantly higher shear force than LYD. The total unsaturated fatty acid content was higher in KNP than in LYD.

KEYWORDS:

Crossbred breed pig; Korean native pigs; Meat quality

Conflict of interest statement

Not applicable. The experiment was approved by the Kongju National University’s Ethics Committee (Authority No:KNU2018–01).Not applicable.We certify that there is no competing interest with any financial organization regarding the material discussed in the manuscript.Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

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